Who said food trends had to end with the entrée?
Certainly not the growing number of chefs and restaurateurs who are tweaking their dessert selections to reflect the currents evident elsewhere on the menu. Mindful of the need to coax a few more dollars from the customers they manage to draw, operators are giving their after-meal treats a splash of the hot trends that are helping to sell entrées, sides and appetizers — ultra-fresh local ingredients, identified by their source, or comfort foods updated with a decidedly high-art twist. Fresh herbs and aromatics are being mixed into crusts or other baked components, and even a few concessions to health are figuring into the indulgences. “You might see things like a crème brûlée with a ginseng crust,” says Dean Small of Synergy Consulting Group, a Laguna Niguel, Calif.-based consulting firm that specializes in menu development and operational efficiencies. Decadence is still the rule, Small observes, but new economic realities are shaking dessert preconceptions. “Desserts tend to be more
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